2007 d'Arry's Original
100% McLaren Vale Shiraz (50%) Grenache (50%)
© Malcolm McGookin
Technical Information
Harvest Dates:
8 Feb to 12 April
Oak Maturation:
Average of 18 months in new and older American and French oak barriques including large casks.
Alcohol by Vol:
14.5%
Titratable Acid:
7.1 g/L
pH:
3.38
Bottling Date:
29 January 2009
Chief Winemaker
Chester d’Arenberg Osborn
Senior Winemaker
Jack Walton
Other Vintages
2008 d'Arry's Original Shiraz Grenache.pdf > 2007 d'Arry's Original Shiraz Grenache.pdf > 2006 d'Arry's Original Shiraz Grenache.pdf > 2005 dArrys Original Shiraz Grenache- screw cap.pdf > 2004 dArrys Original- screw cap.pdf >"A classic blend, showing the roots of its consistency, even in a challenging vintage: the bouquet straddles the line of fresh red fruits and savoury Provencal herbs beautifully; the palate is generous and soft, with an underlying structure providing freshness and contrast to the sweet fruit. To 2015."
The Story Behind The Name
This wine is named in honour of d’Arenberg principal, d’Arry Osborn, who is a Winemakers Federation of Australia Patron and recipient of the Medal of the Order of Australia. The d’Arry’s Original blend of Shiraz and Grenache was first launched in 1959 named d’Arenberg Burgundy and changed names in the early 1990’s .
The Characteristics
Dark with a slight purple tinge the nose opens with raspberry, blueberry and plum stone with a layer of graphite and rose water adding interest and elegance.
The palate is darker with cherry and juicy plum opening before dark chocolate, mocha and blackberry emerge. The palate is mouth filling yet focused with an earthy character running throughout and building to a spicy finish that lingers. Powdery mineral tannins provide structure with little oak influence evident.
Generous enough to drink on release this wine will age for up to ten years in a cellar and will benefit from decanting.
The Vintage
Owing largely to drought and a warm start to Summer, the 2007 vintage commenced extremely early. These conditions caused short shoot length and reduced berry and bunch sizes.
In late January a 50mm downpour reduced yields further, but was a welcome relief.
Moderately warm weather followed to ripen the fruit in low stress
conditions that resulted in good flavour concentration and excellent levels of natural acidity.
Pronounced tannins are common in 2007 McLaren Vale reds owing to drought. The foot treading techniques used at d’Arenberg allow greater control of extraction to ensure that tannins are still balanced.
The Winemaking
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard.
Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then transferred to five tonne headed-down open fermenters. These batches remain separate until final blending.
Foot treading is undertaken two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and old French and old American oak barriques as well as large casks to complete primary and secondary fermentation. The barrel fermented component is aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending.
Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. d’Arry’s Original does not undertake fining or filtration prior to bottling.